Help! Where's a good chef at this hour?

Oh, that's what I'm doing when I make the breakfast gravy with the bacon or sausage grease? Now it has a name! Thanks!

Is your hair really that red? Looks like from some good Viking stock.

Take the stems off the parsley. Way better that way.

6 pounds bone-in beef short ribs
1 tablespoon kosher salt (for ribs)
2 teaspoons freshly ground black pepper
1 tablespoon caraway seeds (ground, for short ribs)
2 tablespoons canola oil
3 yellow onions (large)
3 large carrots
2 tablespoons tomato paste
2 tablespoons sweet paprika (for goulash)
4 cloves garlic (peeled, smashed)
2 cups beef stock
1 tablespoon caraway seeds (ground, for goulash)
4 cups chopped tomatoes (canned, or purée)
1 cup flat-leaf parsley
1 cup sour cream
1/4 teaspoon paprika (for sour cream)
1 teaspoon coarse sea salt (or kosher salt, for serving)

Theres your ingredients from yummly.

Now my recommendation is to not use your searing thing out on the grill. You're going to lose the fond (flavor bits) because they will be stuck to the searing plate and not the vessel you will be cooking the short ribs in.

Instead I would do everything in your slow cooker or a Dutch oven if you have one. Let's say you do it in your slow cooker.

Verify its empty before turning it on. Turn it on high and let it heat up for 15 to 20 mins empty. This is so you can search inside of it.

While its heating you will need to gather your first few ingredients on the list. You will be seasoning the short ribs.

Gather the kosher salt, black pepper, and caraway seeds (ground up using coffee mill). Mix these together is a small dish. Rub a little oil on the outsides of your short rib. Now evenly coat your short ribs with this salt and spice mixture. Doesnt have to be perfect. Just get it on there.

Now test the heat in you slow cooker by putting a teaspoon of oil into it. It should shimmer and slightly smoke. This means it's hot enough to sear. Quickly arrange the short ribs in the slow cooker and press down firmly so the first sides make good contact. Sear these for 3 minutes per side just like you would on your outdoor sear plate.

Once seared on all sides, transfer to a baking sheet for the time being.

Now have your diced carrots and onions ready. Add 2 more tablespoons of oil to the slow cooker and add the carrots and onions. Stir these around for 5 minutes until they get some color.

Grab your tomato paste and add that to the slow cooker. Mix it around with your veggies and continue to cook on high. Cook until the tomato paste begins to darken but not burnt! Each shade it darkens in another level of flavor as the natural sugar begins to caramelize.

Next, add the 2 tablespoons of paprika, the crushed garlic. Stir that for 2 minutes.

Now add your beef stock. Use a wooden spoon or plastic spoon to work those bits off the bottom and incorporate them into the beef stock.

Now reduce heat to low or medium low.
Add the remaining caraway seeds ( whole), the tomatoes, the chopped parsley (only the leaves, no stems) if you dont have a full cup of parsley that's ok. Add the sour cream and the remaining paprika. Stir to combine everything.

Lastly add the short ribs back to the slow cooker, including the juice that as released onto the holding pan. Push these short ribs into the liquid. No need to completely cover. Just get them in there.

Cover and cook for 6 hours on low or 4 hours on medium.

Do not add noodles or rice until the last hour if you must cook them in the same pot (not reccomended).

Serve and garnish with any remaining parsley and a little salt to taste.

No it's to thicken and add richness in Hungarian cooking.

Actually, that sounds logical. I thought you were pulling my chain at first.

6 lbs short ribs
1 TBSP salt
2 tsp black pepper
1 TBSP caraway seed (for meat)
2 TBSP canola oil

Sear using the above as either a dry rub, or a wet rub if you mix those into the oil. Probably, the oil was included in the recipe for pan cooking.

3 large onions
3 large carrots
2 TBSP tomato paste
2 TBSP paprika
4 cloves garlic
2 cups beef stock
1 TBSP caraway seed (for goulash)
4 cup chopped tomato
1 cup parsley
1 cup sour cream
1/4 tsp paprika

All of that goes into the crock pot, with the ribs.
Originally, the deglazing would have been with part or all of the beef stock after searing.To get all the little tasty bits out of the pan. Then the braising, where you would add all of the above in.

This.

Wazzup, Lance? Dude, you never sleep!

Thanks. You just saved my from chewing a stem for a "taste test." LOL

The lady at the store also told me that what I don't use, I can wrap in foil and freeze. That's awesome.

Looking like you came to the right place to find some help Opie. Judging by the responses so far.

Freeze, or dry.

I sleep during the day mainly...8am to 3pm mostly.
Yes, no stem...lol...you have a bunch of good ideas on here so I won't add anything.

Yes it is carrot red. Im Scottish.
If you give me the link to that recipe I will copy and paste here. Ive been searching Yummly for an hour trying to find it. I can see everything without paying so far.

Last Edited by FireBorn on 02/01/2021 04:36 AM

Awesome. Is this off the top of your head, or did you give me the instructions from the site?

Last Edited by BadProgBad on 02/01/2021 04:43 AM

Long time no see!

Yeah, other guy talked me outta the grill. Searing in the crock won't be messy, either. I'm sold.

Fer sher. I wasn't expecting any response, really. Then I hit the jackpot.

I'm like 45 minutes behind the comments after studying what other chef gave me.

True. I can just leave it in an open bowl to dry, eh?

Depending on humidity, yeah. A plate would also work. Just stir em around every so often, so they dry evenly.

I quit doing Q way back, but I kinda miss it for the people. There were a lot of good peeps on that thread. I kinda checked in there last couple days just to say hi.

[link to www.yummly.com (secure)]

It weird. I didn't start at the site. I started out on StartPage, and the recipe I picked just happened to be behind the pay wall. The directions might not even be written down, because it was talking about educational videos that walk you through like a teacher would do. That's what I would have unlocked if I had signed up.

You might not be able to find it starting at the site, unless you find the educational part I was in.

I appreciate the work, but I think AC hooked me up well enough. If you really still want to find it, I'll flip through my history for you. Thanks, FireBorn!

Last Edited by BadProgBad on 02/01/2021 05:11 AM

The thread is 95% lurkers...it is what it is. In actual fact, it is the best news aggregate on GuLP! I rarely write. I like the foodie thread...lol...though I miss HLF.

I dry celery greens like that all the time. I like to use them to flavor white rice.

You know what is really good? Celery bread. I grew up eating perch and celery bread here [link to www.eriebeachhotel.com (secure)]
You use celery seed instead of garlic on the toast with lots of butter. Interesting!

So annoying. I guess that site isn't EU compliant. I was on a UK server earlier, and it gave me a 404 when I used that link. Now, even though I'm piping through the US, a damn cookie is still blocking my browser. I've got all I need now, anyway.

Did you see the same pay wall I saw?

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I screenshot recipes.
That way, it is there.

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Both the rice and the bread with celery sound good. I'll have to try it some time.

t's a goulash-pot roast mashup with luxurious flair! Using decadent short ribs, you'll learn to properly sear your meat, make a perfect braise, and deglaze your plan to maximize your flavor.
Ingredients
US|METRIC
6 SERVINGS
6 pounds bone-in beef short ribs
1 tablespoon kosher salt (for ribs)
2 teaspoons freshly ground black pepper
1 tablespoon caraway seeds (ground, for short ribs)
2 tablespoons canola oil
3 yellow onions (large)
3 large carrots
2 tablespoons tomato paste
2 tablespoons sweet paprika (for goulash)
4 cloves garlic (peeled, smashed)
2 cups beef stock
1 tablespoon caraway seeds (ground, for goulash)
4 cups chopped tomatoes (canned, or purée)
1 cup flat-leaf parsley
1 cup sour cream
1/4 teaspoon paprika (for sour cream)
1 teaspoon coarse sea salt (or kosher salt, for serving)

WOrks in Canaduh.

I got the pay wall as well. Fire Born asked for the link to the recipe earlier, and I still had it handy.

It is that.

You threw me with HLF. I'm drawing a blank...

Ho
Lee
Fukk

From the best foodie thread that went poof, raining grilled cheese and black bean soup.